| 两种常见淡水鱼在高温储存过程中挥发性盐基总氮和生物胺的含量变化 |
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| 引用本文： | 杨筱珍,张金彪,赵柳兰,王春,杨志刚,洪宇航,成永旭.两种常见淡水鱼在高温储存过程中挥发性盐基总氮和生物胺的含量变化[J].水产学报,2016,40(9):1505-1511. |
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| 作者姓名： | 杨筱珍 张金彪 赵柳兰 王春 杨志刚 洪宇航 成永旭 |
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| 作者单位： | 上海海洋大学省部共建水产种质资源发掘与利用教育部重点实验室,上海,201306 |
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| 基金项目： | 国家自然科学基金（31272677；31472287）；上海市科技兴农推广项目：[沪农科推字（2015）第1-7号]；港澳台科技合作与交流专项项目（2014DFT30270）；上海市科委项目（16DZ2281200） |
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| 摘 要： | 实验检测了条和红鳍红鲌在30℃下贮存48 h内每隔6 h的挥发性盐基总氮(TVBN)和9种生物胺(尸胺、腐胺、组胺、酪胺、5-羟色胺、亚精胺、精胺、多巴胺和章鱼胺)含量的变化,并对TVBN和生物胺含量与时间的相关性进行分析,以期为淡水水产品类饵料安全投喂和人类食品安全提供基础资料。结果显示,两种鱼在相同贮存条件下TVBN和生物胺含量均存在一定差异。其中,TVBN含量均随着贮存时间的延长而逐渐增加且与时间存在明显的相关性。红鳍红鲌除在42 h时TVBN含量低于■条外,其他时间均高于■条。在30℃贮存下,■条和红鳍红鲌的TVBN含量均在12 h时超过30 mg/100 g,因此,这两种鱼在12 h后不推荐食用。尸胺、腐胺、酪胺和组胺是这两种鱼主要的生物胺类型,且有随贮存时间延长含量显著增高的趋势,并与时间呈显著性相关,可推荐用于评价此两种水产品食用安全的生物胺类型。除此之外,在可测到的生物胺中,红鳍红鲌的尸胺和组胺含量明显高于■条,且红鳍红鲌体内的5-羟色胺与时间也呈显著性相关。
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| 关 键 词： | (鳖)条 红鳍红鲌 高温 挥发性盐基总氮(TVBN) 生物胺 新鲜度 食品安全 |
| 收稿时间： | 2016/3/16 0:00:00 |
| 修稿时间： | 2016/6/13 0:00:00 |
Changes on the contents of total volatile basic nitrogen and biogenic amines in two common species of freshwater fish, Hemiculter leucisculus and Erythroculter erythropterus, at high temperature storage |
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| YANG Xiaozhen,ZHANG Jinbiao,ZHAO Liulan,WANG Chun,YANG Zhigang,HONG Yuhang and CHENG Yongxu.Changes on the contents of total volatile basic nitrogen and biogenic amines in two common species of freshwater fish, Hemiculter leucisculus and Erythroculter erythropterus, at high temperature storage[J].Journal of Fisheries of China,2016,40(9):1505-1511. |
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| Authors: | YANG Xiaozhen ZHANG Jinbiao ZHAO Liulan WANG Chun YANG Zhigang HONG Yuhang and CHENG Yongxu |
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| Institution: | Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Shanghai Ocean University, Ministry of Education, Shanghai 201306, China,Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Shanghai Ocean University, Ministry of Education, Shanghai 201306, China,Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Shanghai Ocean University, Ministry of Education, Shanghai 201306, China,Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Shanghai Ocean University, Ministry of Education, Shanghai 201306, China,Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Shanghai Ocean University, Ministry of Education, Shanghai 201306, China,Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Shanghai Ocean University, Ministry of Education, Shanghai 201306, China and Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Shanghai Ocean University, Ministry of Education, Shanghai 201306, China |
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| Abstract: | |
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| Keywords: | Hemiculter leucisculus Erythroculter erythropterus high temperature total volatile basic nitrogen biogenic amines freshness food safety |
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